ELEMENTAL ANALYSIS OF CULINARY HERBS AND SPICES BY ICP OES: CLASSIFICATION BY CHEMOMETRICS

Authors

  • Aleksandra N. PAVLOVIĆ Department of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Serbia. Email: aleksandra.pavlovic@pmf.edu.rs. https://orcid.org/0000-0002-2435-0895
  • Jelena M. MRMOŠANIN Department of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Serbia. Corresponding author: aleksandra.pavlovic@pmf.edu.rs. https://orcid.org/0000-0002-4303-3078
  • Snežana Č. JOVANOVIĆ Department of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Serbia. Corresponding author: aleksandra.pavlovic@pmf.edu.rs.
  • Snežana S. MITIĆ Department of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Serbia. Corresponding author: aleksandra.pavlovic@pmf.edu.rs. https://orcid.org/0000-0003-3301-5981
  • Snežana B. TOŠIĆ Department of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Serbia. Corresponding author: aleksandra.pavlovic@pmf.edu.rs. https://orcid.org/0000-0001-6707-7190
  • Jovana N. KRSTIĆ Department of Contemporary Food Technology, Faculty of Applied Science, University of Union Nikola Tesla, Niš, Serbia. Corresponding author: aleksandra.pavlovic@pmf.edu.rs.
  • Gordana S. STOJANOVIĆ Department of Contemporary Food Technology, Faculty of Applied Science, University of Union Nikola Tesla, Niš, Serbia. Corresponding author: aleksandra.pavlovic@pmf.edu.rs. https://orcid.org/0000-0002-3128-6510

DOI:

https://doi.org/10.24193/subbchem.2020.2.06

Keywords:

culinary herbs, spices, macro and microelements, ICP OES, chemometrics, classification

Abstract

The inductively coupled plasma optical emission spectrometry method (ICP OES) was optimized and validated for the quantification of 21 elements in 88 samples of 23 types of culinary herbs and spices. All analyzed samples were low in Na, but rich in Ca, K and P. Among the microelements, the most abundant was Fe, followed by Cu, Zn, Cr, and Se. The concentrations of toxic elements (Cd and Pb) were below the permissible limits given by the World Health Organisation (WHO). Chemometrics was performed by the principal component analysis (PCA) and cluster analysis (CA). PCA generated two principal components that explained 43.82% of the total variance in the data and all samples were classified into six groups based on the element content. Also, PCA and CA allowed the differentiation and classification of culinary herbs and spices based on the concentration of five major elements.

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STUDIA UBB CHEMIA, Volume 65 (LXV), No. 2, June 2020

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Published

2020-06-30

How to Cite

PAVLOVIĆ, A. N. ., MRMOŠANIN, J. M. ., JOVANOVIĆ, S. Č. ., MITIĆ, S. S. ., TOŠIĆ, S. B. ., KRSTIĆ, J. N. ., & STOJANOVIĆ, G. S. . (2020). ELEMENTAL ANALYSIS OF CULINARY HERBS AND SPICES BY ICP OES: CLASSIFICATION BY CHEMOMETRICS. Studia Universitatis Babeș-Bolyai Chemia, 65(2), 69–83. https://doi.org/10.24193/subbchem.2020.2.06

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Volume 65, No. 2, 2020

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